Eksoneja

Eksoneja is a term of Finnish origin that generally refers to a type of fermented milk product. Similar to yogurt or kefir, eksoneja involves the culturing of milk with specific bacteria, which results in a thickened texture and a characteristic tangy flavor. The exact composition of the bacterial cultures used can vary, leading to subtle differences in taste and consistency between different preparations or regions.

Historically, fermented dairy products like eksoneja played a significant role in food preservation in many cultures, extending the shelf life of milk. The fermentation process not only preserved the milk but also altered its nutritional profile, often increasing the bioavailability of certain vitamins and making it easier to digest for individuals with lactose intolerance.

While specific regional variations of eksoneja might exist within Finland and potentially in neighboring areas influenced by Finnish culture, it is not as widely recognized internationally as products like Greek yogurt or skyr. It is typically consumed as a standalone food, used in cooking, or as a base for savory or sweet dishes. The precise traditional methods of preparing and consuming eksoneja are often passed down through families, contributing to its cultural significance.